| Ingredients: |  |
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3
1/2 cups all-purpose flour |
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1
tablespoon active dry yeast |
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2
tablespoons vegetable oil |
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1
teaspoon dried rosemary, crushed |
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1
sweet onion (i.e. Walla Walla, Vidalia, etc.), thinly sliced and separated into
rings |
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1/4 cup
Parmesan cheese, grated
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| Directions: |
| |
| 1. | In
a large bowl, combine 1 cup of the flour, sugar, salt, and yeast and mix well. |
| 2. | Heat
water and vegetable oil until warm, and add to flour mixture and then add the
egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional
minutes. |
| 3. | Gradually
add 1-3/4 cups flour while beating, until dough pulls away from side of bowl.
Knead in 3/4 cup flour on floured surface. |
| 4. |
Cover dough
with a bowl, and let stand for 5 minutes. |
| 5. |
Spray a
baking sheet with nonfat cooking spray. Press the dough out evenly onto the pan.
Cover with a damp cloth and let rise for 20-30 minutes. |
| 6. |
Uncover
dough, and press indentations with your fingers at 1 inch intervals. Spray dough
lightly with nonfat cooking spray and sprinkle with crushed rosemary and Parmesan
cheese. Arrange onion rings evenly over the dough. Sprinkle lightly with salt. |
| 7. |
Bake at
400º F for 15 minutes, until golden brown. |
| 8 |
Cut into
wedges and serve warm. |
